Pumpkin Hummus

Ingredients

• 1 15-ounce can chickpeas, drained and rinsed
• 1 15-ounce can pumpkin purée 
• ½ lemon juiced
• ⅓ cup Kevala Organic Tahini
• 1 tbsp Kevala Organic Coconut Nectar
• 1 tsp Kevala Himalayan Pink Salt
• 1 tsp ground cumin
• ¾ tsp ground cinnamon
• pinch cayenne pepper
• ¼ cup Kevala Organic Olive Oil
• ¼ cup ice water

Instructions

1. Combine the chickpeas, pumpkin purée, and garlic in a food processor. Pulse a few times to break them into smaller pieces
2. Next, add the lemon juice, tahini, coconut nectar, himalyan pinl salt, cumin, cinnamon, and cayenne pepper.
3. Start the processor and gradually stream in the olive oil while it’s running. Let it blend for about 2-3 minutes until you achieve a creamy consistency with some small chunks; it should resemble a chunkier hummus at this stage
4. While the processor continues running, gradually add the ice water, one tablespoon at a time. Adjust the amount of water to reach your desired texture.
5. Serve the pumpkin hummus in a bowl, drizzling extra olive oil on top and any other toppings you would like.
6. Enjoy!